Marmish

Ooooh, that's a great description! I think I'm going to have to steal that one!

Wow. I can't believe that letter! I can't wait to hear how your meeting goes. I agree it might be time to move on. I love how people who have never done the job and HAVE NEVER EVEN TAKEN THE TIME TO TALK TO YOU know best. And yes, I was yelling just there. Sorry. Grr.

Yes, that's it. It was the only one I didn't try. Darn, I have to go back to The Violet Hour. Oh well, it's a rough life, but someone's gotta drink it.

I noted sugar cookies in the list I compiled, so if you search back or use the google search you should find something. I haven't made them myself.

I think it's creepy, too. Seems like invading your personal space, although I'm sure it would be appreciated by some.

Sorry to hear that, Randi. We had a bit of a shock today too, as the director of our community center passed this morning.

← That's me on the left, and my friend Rachael. She wasn't able to attend any of the other events, but I think she has since signed up on eG. eta: Luckgirl, thanks for the compliment on the slaw. I loved your beets, too. I am supposed to eat lots of them, so it was nice to have another way to prepare them. Hopefully, we can look you up when we come to Cleveland again. I enjoyed talking with you and your hubby at TVH.

Can you tell us more about how you do that? Sounds really interesting!

Ingredient lists are not copyrighted. I usually use far less or even no onion, and lots and lots of pepper. I may sub granualated garlic or garlic powder, depending on how much time I have and what's on hand. Yogurt or sour cream, doesn't really matter. Otherwise, don't change a thing. Coleslaw from the Complete Meat Cookbook, Aidells and Kelly 4 cups shredded green cabbage 2 cups shredded red cabbage 2 geen onions, thinly sliced 1/2 cup thinly sliced red onion Dressing 2 teaspoons minced garlic 1 cup mayonnaise 1/4 cup sour cream or yogurt 1/4 cup brown sugar 2 tablespoons fresh lemon juice 1 tablespoon cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco Salt and freshly ground black pepper

Thanks! I really love that coleslaw. We can eat a whole head of cabbage between the two of us. I figured any coleslaw in a meat cookbook had to be pretty darn good! It's from the Complete Meat Cookbook, by Aidells and Kelly. Your pics are great!

French fries. Piles and piles of hot, greasy french fries. Maybe tomorrow I'll go to Sub Tender, where you can get a lunch bag sized bag of Garlic and Butter fries. By the time you get back to work/home with them, the bag is transparent.

Bluebell\ ships, too.

Oh no! That's not the kind of souvenir you are supposed to take home from Chicago! I hope you mend quickly.

Wow. I had a blast and really enjoyed meeting everyone! From cocktails at the Violet Hour where we felt like red carpet guests - Oh, you're with eGullet, right this way <grand flourish of the curtains and slight bow>, to the scrumptious chocolates that my trusting new friends left in my care overnight, which did indeed make it to the party, to the dinner and fellowship at Saturday's dinner, everything was WONDERFUL.

Kerry, I checked and I unfortunately do not have 6 or 7" cake pans. Sorry. ← Ok then, I guess Alex is still hauling them along. Thanks Alex! ← I have two 6in cake pans.

db_campbell, you rock! This is why I love eGullet. I see you are pretty new around here, so welcome, we definitely hope you stick around. Tsquare, I think coke syrup is used to settle a queasy stomach.

I can certainly be "phone central" for everyone and don't mind giving everyone my number to coordinate. If the returning train schedule is an issue I am willing to chauffeur afterwards. This is the attendee roster I have, not sure if it's the most accurate: Jean Blanchard - if not attending the bread wksp, likely driving Alex prasantrin Heather M TammyLC me Kerry Beal

BBQ please! I am planning my side(s) to go with your BBQ!

That's what I immediately thought of, too. Very old school.

I want to make bark with lots of nuts, but I guess that's just tempering chocolate and mixing nuts in? I'd really like to see some dipping, too. Will there be dipping? But I'm just happy with anything, as long as we get to eat some of them! ← I'd vote for dipping, too. Truffles would be great, if possible, especially how best to make liqueur-flavored ones, and perhaps a discussion of unusual flavors, à la Vosges. ← If someone can bring along some thinly sliced really crispy cooked bacon, I'll bring some smoked salt and we can make bark with that. ← I can take care of that!

I've sent pms to all those signed up for the chocolate class with directions. If you didn't receive it, please let me know. Apparently the first time I sent it, I must have done something wrong because it appears no one received it.

I had only one container from NY and thought it was fine. I usually buy Oikos, though, since it is in a slightly smaller container, also comes in a large tub, and I think the 2% is better than the Total 2%. I almost never buy any type of fruit yogurt, and prefer to add my own honey, so I can't speak to those types. In the Yogurt-making at home thread I posted my Greek friend's mother's directions for yogurt making. Lots of other good info there if you are going to make your own.

I don't know much about tea, but this shop is in the town I work in and is accessible by the blue and green lines of the El, or the Metra. http://todd-holland.com/

I got The Ultimate Muffin Book after getting their ice cream treats one from the library. So far have made the banana, strawberry jam, and applesauce muffins. The strawberry ones are ok, the banana was very good and the applesauce I have not tried yet, but they have 1.25 c of unsweetened applesauce in them, so I imagine they are very moist. I like this book, and had my husband, the main muffin eater, tag ones that sounded good. Since we marked about 20, I think I'll be ordering this book. One think I don't like about it, though, is that there is batter left over. I love that Dorie's recipes make exactly 12 cupcakes (or 6 large ones). I started using small souffle cups to bake the rest of the batter at the same time. I've had about the same amount left over from each recipe. Any suggestions on how to avoid this upfront? I already fill the tins quite full. edited for spelling

Maybe a simple spreadsheet like this one for Martha Stewart's Everyday Food?